Creamy Pumpkin Pie

1. 1

   Preheat oven to 350F.

2. 2

   Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended.

3. 3

   Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended.

4. 4

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

5. 5

   Pour into crust.

6. 6

   Bake 40 min.

7. 7

   or until center is almost set.

8. 8

   Cool.

9. 9

   Refrigerate several hours or overnight.

10. 10

    Mix remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving.

11. 11

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.